Grilled Pizza on the Barbie

This recipe’s caveat is that you must use a really hot fire or heat you gas barbecue up to it’s hottest temperature well in advance of cooking your pie. Secondly the dough needs to really thin and you have to move to a cooler spot on the grill once the bottom has set. Also don’t overtop your pie with sauce and meats, use fresh mozzarella if available and lots of fresh herbs if you got em. When the pies finished grind some pepper and spritz with olive oil before serving. AND you have to grill the pizza on both sides before you put on you sauce and topping

Here’s a simple tutorial from a rather noisy chef but it gets the point across

  • 1 Tablespoon instant yeast
  • 3 Cups white flour
  • 2 Ounces corm meal, optional replace with flour if not used
  • 4 ounce whole wheat flour, optional replace with white flour if not used
  • 1 Tablespoon salt or chicken powder
  • 1 Tablespoon olive oil
  • 1 Cup warm water

Combine the first five ingredients mix well

Add water and olive oil, mix medium speed for 4 minutes

Remove dough ball from mixer bowl and place in oiled bowl, wrap with plastic wrap

Let the dough proof two hours on until it doubles in volume

Remove, punch down, divide into 3 or 4  portions

Roll dough very thin, refrigerate until you’re ready to use the crusts


Pizza Sauce

  • 3 Tablespoons olive oil
  • 1 Teaspoon minced garlic
  • 4 Tablespoons minced onion
  • 3 Tablespoons fresh or 1 dried oregano
  • 1 Small can pear tomatoes
  • 4 Tablespoons tomato paste
  • To taste chicken powder-salt and sugar

Combine, simmer, refrigerate till needed

Hopefully your grill is large enough so you can have a hot and cooler side. Mark the dough on both sides by placing the skin on the hot side of the BBQ. Move it to the cold side, or if it’s easier;  take if off the heat and dress it, then put it back over the hot side for 2 minutes. Move the pie to the cooler portion of the grill cover till the cheese is melted.